My Mom made this coleslaw a lot when I was growing up and I loved it. It has the perfect combination of sweet from the pineapple, tart from the Granny Smith apples, crunch from the carrots and cabbage and a creaminess from the dressing.
Well, years later, I married a wonderful man that would eat anything but his adorable son was quite the opposite! Ryan is a very “selective eater” to say the least. I still tease him to this day that the list of things he won’t eat is like the list of things I will eat.
Although I am happy to say the list of foods he likes keeps growing and this is on his list! Thanks Mom for helping to broaden another young mans food horizon! You’ll also love how easy it is to put together!
Shred and then chop the cabbage into bite size pieces. Grate the carrot, or buy a bag of shredded carrots to make this even easier, and dice the Granny Smith apples. Toss into a large bowl and set aside.
In a small bowl, mix together the mayonnaise, unsweetened crushed pineapple, pineapple juice, (reserve the rest of juice to add more later) granulated sugar, red wine vinegar, Kosher salt and freshly ground black pepper, to taste.
Adjust the of pineapple juice for a little more sweetness or vinegar for a tarter taste. Everyone likes a different tickle on their taste buds so season this for yours.
Toss the vegetables with the dressing and season with salt and pepper.
Taste it again… it’s always the best way to know if you have it seasoned just right…..and it’s a good excuse to have a nibble. Refrigerate for at least 2 hours before serving.
- One 2 pound head green cabbage, shredded, and chopped
- 1 medium carrot, grated
- 1 large Granny Smith apple, large dice
- 1 cup prepared mayonnaise
- 1 – 8 oz can unsweetened crushed pineapple, reserve juice
- 3 tbs pineapple juice
- 1/2 tbs granulated sugar
- 3 tbs red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- In a large bowl, toss together the cabbage, apple and carrot.
- In a small bowl, whisk together the mayonnaise, crushed pineapple and juice, sugar, and vinegar. Adjust the of pineapple juice for a little more sweetness or vinegar for a tarter taste. Toss the vegetables with the dressing and season with salt and pepper.
- Refrigerate for at least 2 hours before serving. This slaw is best if served within a day or two.
